Risotto with Squash and Sweet Peas
| Yield: | 3 Servings |
| Categories: | Rice |
| 2 | ts | Olive oil |
| 8 | oz | Zucchini; cut lengthwise and then in 1/4-inch slices |
| 8 | oz | Yellow squash; cut lengthwise and then in 1/4-inch slices |
| 1 | qt | Chicken stock |
| 1 | tb | Butter |
| 1 | c | Arborio rice |
| 1 | c | Peas |
| 1/2 | c | Parmesan cheese; gratd |
| 1/4 | c | Parsley; chopped |
| 1 | tb | Lemon juice |
| Salt; to taste | ||
| Black pepper; freshly ground to taste |
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